SFOGLIATELLE

Steps:

• Sift flour and salt and turn into bowl.
• Cut in shortening with fingers to mealy consistency.
• Add enough water (approx. 1/2 c) to hold mixture together.
• Dough should be not too hard or too soft (similar to egg noodle dough).
• Knead well several minutes.
• Form into ball and refrigerate for 30 minutes to enable it to lose elasticity and roll out easily.
• Roll dough very thin on lightly floured board into rectangular pice measuring about 28 x 24 inches.
• Cut edges evenly, then cut into 4 pieces lengthwise, 28 x 6 inches.
• Using a brush, spread melted shortening generously and evenly over one strip, top with second strip and spread with shortening.
• Repeat with the third and fourth strips, separating each strip by a layer of shortening.
• Let shortening cool and set.
• Using great care, roll four strips together, as for jelly roll, starting from shorter end.
• Wrap in wax paper and refrigerate about 15 minutes.
• Remove.
• wax paper and cut ends evenly using a short thing knige.
• Cut roll into 12 1/2 inch pieces (For easier cutting, dip knife in flour before cutting dough).
• Slices will resemble narrow rolls of ribbon.
• Place on lightly floured board and sprinkle lightly with flour.
• Gently place rolling pin a center of slice and roll out from center toward left.
• Return rolling pin to center and roll out from center toward right.
• The slice, fromerly round, will be a larger and thinger oval shape.
• Gently roll again from center toward top with one stroke and from center toward bottom with one stroke.
• The oval should measure about 7 1/2 inches at its longest part.
• Placed prepared oval on lightly floured board, rolled side down.
• Proceed as above with the other pieces, arranging finished ovals on board, side by side.
• Preheat oven to 400 degrees.
• Drain ricotta through cheese cloth until quite dry.
• Place in bowl, stir in remaining ingredients and blend throroughly.
• Place a tablespoons or two of ricotta mixture on lower half of each oval, wet edges of dough with a little egg white and fold over filling, bringing narrow edges together to form a shell-like shape.
• Press edges together tightly to seal in filling.
• Brush each shell with melted shortening.
• Bake about 15 minutes, then quickly brush more melted shortening over shells using light, gentle strokes.
• Close oven door quickly, lower heat to 350 and bake another 20 minutes.
• Brush once more with shortening.
• Pastries will puff up and have a beautiful golden color showing shell-like ribs or lines.
• Lower heat to 250 and bake another 5 to 10 minutes.
• Cool on rack.
• When cold, dust with confectioners sugar.